Thai Basil Fried Rice
Vegan Thai Basil Fried Rice is a delightful blend of aromatic basil, fresh vegetables, and perfectly cooked rice, all brought together with a savory sauce. This dish offers a quick and easy way to enjoy authentic Thai flavors right at home. Perfect for a weeknight dinner or a special occasion, this fried rice will tantalize your taste buds and leave you craving more.
Ingredients
- 3 Cups Jasmine Rice cooked
- 4 Tbsp. Cooking Oil
- 4 Garlic Cloves minced
- 2-3 Thai Chilies minced
- 1 Cup Onions radial cut
- 2 Green Onions White and Green parts
- ½ Cup Carrots diced
- ½ Cup Green Peas
- 1 Red Hot Long Pepper or Bell Pepper (sliced thinly)
- 2 Cups Thai Basil Leaves
- 18 Oz Extra Firm Tofu pressed and cubed into 3/4"
- Salt to taste
- Black Pepper to taste
- Sambal Oelek Optional for extra spiciness
Sauce:
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Vegan Oyster Sauce
- 1 Tbsp. Dark Soy Sauce
- 1 Tbsp. Vegan Fish Sauce
- 1 Tsp. Brown Sugar
Equipment
Instructions
- Cook the Jasmine rice to package instructions, and allow it to cool completely, or refrigerate.
- Press the Tofu 20-30 minutes to remove excess water. After which cut into 3/4" cubes.
- Add 4 Tbsp. of Cooking Oil to Wok over medium heat. Once the oil is hot, add the Cut Tofu into 3/4" cubes, along with salt and black pepper to taste, and fry until lightly golden. Then remove the Tofu to a paper towel lined bowl.
- To the remaining oil in the wok, add additional oil if needed. Heat it over medium, and add the Onions, and whites of the green onions. Sauté for 30-45 seconds.
- Then add garlic, and Thai chilies, and sauté for another 30 seconds.
- Then add the red hot long pepper, carrots, and green peas, and sauté for another 45-60 seconds or until vegetables are softened.
- Add half of the Thai Basil leaves, along with 3 cups of cooked Jasmine rice, the sauce mixture, and fried tofu pieces. Gently stir all ingredients until all of the rice is coated and heated through.
- Turn off the heat, and add the remaining Thai Basil leaves, and all of the greens of the green onions. The residual heat will gently wilt the leaves, while still maintaining its aroma.
- Enjoy as it or with a side of Thai curry!
Notes
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Rice Preparation:
- Use day-old jasmine rice for the best texture. Freshly cooked rice can be too moist and may result in a mushy dish.
- If using freshly cooked rice, spread it out on a tray to cool and dry slightly before using.
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Plant-Based Protein Options:
- Tofu: Press and cube firm tofu, then stir-fry until golden and crispy.
- Tempeh: Slice and pan-fry tempeh for a nutty, protein-rich addition.
- Seitan: Use seitan strips for a chewy, meat-like texture.
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Basil Variety:
- Thai basil is recommended for its unique flavor, but Italian basil can be used as a substitute if Thai basil is unavailable.
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Vegetable Variations:
- Feel free to add or substitute your favorite vegetables. Common choices include snap peas, zucchini, broccoli, or mushrooms.
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Spice Level:
- Adjust the amount of chili to your taste. If you prefer mild heat, use less chili or omit it altogether. For extra spice, add more chilies or use a hotter variety.
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Sauce Adjustments:
- Start with the recommended amount of soy sauce and adjust to taste. Remember, you can always add more, but you can't take it away.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
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Aromatics:
- Adding a few curry leaves during the vegetable sauté can enhance the dish's aroma and flavor.
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Cooking Technique:
- Stir-fry the ingredients over medium-high heat for the best results. High heat helps to sear the vegetables and protein, adding flavor and texture.
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Serving Suggestions:
- Serve the fried rice with a side of fresh cucumber slices or a simple Thai salad to balance the flavors.
- Garnish with additional fresh basil leaves, sliced chilies, and lime wedges for extra flavor and presentation.
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Leftovers:
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat for the best texture.
Video
Nutrition
Serving: 1CupCalories: 350kcal
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